With wet hands, pat sushi rice into firm patties about 13â�„4 inches long, 11â�„4 inch wide and 3â�„4 inch thick (fitting easily into the palm of the hand).
Cut tamago (sweet omelette) into strips about 11â�„2 inches by 1â�„4 inch. With clean scissors, cut seaweed into strips about 11â�„2 inches long by 1â�„2 inch wide. Add water to the seaweed strips to make them more durable.
Smear a (very) little wasabi over the top of the rice and lay down a strip of tamago. Put a strip of seaweed crossways over the center to hold it all together.

(This recipe was contributed as part of a "Cook of the Week" feature.)